Suyyam:(Country Style)

Sweet Bonda. Inippu Bonda. Suyya Urundai. Inippu Suyyam.

Ingredients:

Rice 1 cup
Chana dal 1/2 cup
Jaggery 1/2 + 1/4 cup
Grated coconut 1/4 cup
Cardamon seeds powder 1 spoon
Baking soda 1/4 spoon
Oil for deep frying.

Method:

For Batter:

Soak rice for 2-5 hours. Then wet grind it into thick batter.

Add baking soda and 1/4 cup of jaggery to this. And set aside until it ferments well. Maybe it takes 7-9 hours.

For Poornam:

Meanwhile….soak chana dal in water for 1 hour. Then coarsely grind it. Maybe using very-limited water.

To this ground chana dal…add 1/2 cup of jaggery, coconut, cardamon seeds powder. Mix them well. (It should be thick) If this is thin or with excess moisture….fry with few spoons of ghee. Make it thick.

Make equal parts out of it. Maybe lemon-size balls.

For Suyyam:

Heat oil in a deep pan, When it is smoky hot….set the stove for medium heat.

Now take a lemon-size poornam and dip it in the batter. Maybe till it coats evenly.

Fry these in hot oil. Fry only few at a time. Never load the oil. Fry till golden-reddish brown.

Repeat the same for each batch. Store the fried ‘suyyam’ over kitchen tissues for few seconds.

Transfer these to serving plates. Serve warm as an evenning snack or appetizer or even dessert.

Its kind of heavy to treat as an appetizer. Its perfect choice before light dinner.